Brisket Flat Cut & Tri Tip in ECB for Labor Day Q-View

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pastorgadget

Smoke Blower
Original poster
Aug 4, 2012
86
12
Shelby Twp.
Making my second Brisket today, flat cut. I trimmed some of the fat, put a low sodium rub on.  My beautiful wife has a heart condition and has to limit her sodium so finding a good low sodium rub is a huge plus for us.  I found this one at Kroger their Private Selection line.  It is pretty good, one of my next step in Q is making my own rubs and sauces.  

Here is a pic after I put on the rub and bagged the. 


It is in the smoker now, of course my ECB is giving me some grief with the temp, but I will get it.

  I am going to wrap it at 160 and take it to 200 wrapped. I will double wrap it and put in a cooler to rest for at least one hour

We are having friends over, they love Tri-Tip and had a prepackaged marinated one in their freezer. Thawed it out and weighs just over 2#'s  I will smoke it for about 2 hours, that is based upon what I have read on the forum.  I will have to juggle the Brisket & Tri tip on the two racks in the ECB. I will post pics later

Happy Labor Day
 
Good start. Cant wait to see the finish
 
The end results

The brisket turned out nice, good smoke flavor and ring. A tad on the dry side but tender. 


The Tri-Tip was ok, a little rare to my liking but my friend from California said to cook it medium rare. I cooked until it hit 145 on the probe. Then let it rest with the brisket for an hour


So I am not sold on tri-tip. This one came pre-marinated and  it was hard to get any smokey flavor. I am not 100% sure if I will try another one soon. The brisket was an improvement on my first.  Trimming the fat and wrapping it in foil for 2 hour, I think it could have gone even longer. Worked well.  I still need to work on getting it more tender. It seemed to me that it heated up fast.  It stalled at 150, For my next brisket I will not be so concerned with getting the temp to 225 and maybe settling at 180-200 then shoot for 225 when it is in foil. 
 
What temp did you smoke the brisket?    If you took the flat up to 200 that might be why it was dry-you should start probing at 180 and expect to pull some where between 180 and 190.  You really should go by how easily the probe goes in the flat, 

Also, you carved the brisket with the grain, you should carve against the grain for better texture and it will add to tenderness.  
 
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So I am not sold on tri-tip. This one came pre-marinated and  it was hard to get any smokey flavor. I am not 100% sure if I will try another one soon. The brisket was an improvement on my first.  Trimming the fat and wrapping it in foil for 2 hour, I think it could have gone even longer. Worked well.  I still need to work on getting it more tender. It seemed to me that it heated up fast.  It stalled at 150, For my next brisket I will not be so concerned with getting the temp to 225 and maybe settling at 180-200 then shoot for 225 when it is in foil. 
 As with my Eye of Round, I go to 140º and find it good there, but what can really tenderize it is to get some Au Jus and warm it up. Then just place you sliced tri tip in the Au Jus for a very short period of time. We then like to get a Hoagie rolls add banana peppers and onion with the Eye of Round, then a little shredded cheese. Excellent and very tender.
 
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